Public Works and Environmental Services Alert:

Fats, Oils and Grease (FOG)

Proper handling of FOG is important to minimize impacts to the environment and maintenance of the sanitary sewer and storm water systems. FOG should be kept out of both the sanitary sewer and storm drains.

What is FOG?

Fats, Oils and Grease are also known as FOG. FOG comes from food such as cooking oil, lard, shortening, meat fats, sauces, gravy, mayonnaise, butter, ice cream and soups. Sink, dishwasher, hood and floor cleaning wastewaters and food scraps may also be sources of FOG. FOG can either be liquid or solid and may turn viscous or solid as it cools in the underground sewer.

View Notices and Best Practices.

FOG can pollute the environment!

When not disposed of properly, FOG can cause blockages in the sanitary sewer. This can result in sewer backups inside a restaurant or spew wastewater from sewer manholes onto private property and the streets. Leaking and overfilled outdoor grease bins can contaminate stormwater with FOG. These backups, leaks and overflows then pollute our streams, the Potomac River and the Chesapeake Bay.

FOG can cause costly repairs!

FOG can create acidic conditions that can corrode or dissolve concrete or iron sewer pipes. Wastewater overflowing out of sewers can potentially “wash out” roads, contaminate groundwater and pollute our environment. Dischargers of FOG may be held liable for cleanup and repair costs related to sanitary sewer damage, backups and overflows.

Proper Disposal of FOG

Collect cooking oil waste in a container and never pour it down the drain. Residents and businesses can bring cooking oil to the county facilities at the I-66 Transfer Station or the I-95 Landfill Complex during Household Hazardous Waste hours. Please note that only cooking oils like vegetable, peanut, canola, olive, and deep fryer oils are accepted. Fats and grease that solidify at room temperature should be "canned" and disposed of in the trash. Never mix cooking oil with motor oil.

How can you control FOG damage?

Control the disposal of FOG during food preparation, cleanup and kitchen maintenance. Wipe off dishes, pots, pans and cooking utensils before rinsing or washing. Collect waste cooking oils in grease barrels and schedule the pickup of the barrels before they are full. Install a grease trap (typically inside) or grease interceptor (typically outside) to trap the FOG before it enters the county sewer lines.

Clean and track the performance of your grease trap/interceptor. Most grease traps need to be cleaned before they are 25% full of floating grease and settled food solids. Restaurants can clean their own grease traps or hire a permitted sewage disposal contractor to clean them.

Track the performance of your grease trap/grease interceptor!

Regardless of who cleans the grease trap, Article 67.1-3 of the County Code requires cleaning records be kept. Records must be available for inspection for three years.

You can use this cleaning log to record grease trap cleaning. The log provides places to record: cleanout dates, depths of the floating FOG layer and settled solids in the grease tank, approximate volume removed, and the name of the employee/licensed sewage handler who cleaned the grease tank. Post the maintenance log near the sink or maintain it in a file.

Fairfax County inspectors will periodically inspect your grease trap and cleaning records. They may require corrective actions. Watch video, "What Happens on a Fats, Oils, and Grease Inspection?".

Control greasy wash water and leaky bins

Don't dump greasy wash water outdoors where it can run into a storm drain. Distance grease bins from storm drains to the extent that it is practical and keep grease bins closed. Clean up leaks and spills around grease bins promptly (not allowing wash water into storm drains). Routinely check grease bins for leaks. Schedule regular pickups for proper disposal of FOG from grease bins.